maria_das_neves|04/19/2020
I've been making this roast since it first appeared in Fine Cooking and, together with 1) Israeli Couscous with Saffron, Toasted Pine Nuts, & Currants, and 2) Brussels Sprouts Braised with Pancetta, Shallot, Thyme & Lemon, has become our de facto Easter meal. While I tweaked it a little by substituting honey for the maple syrup (the honey is thicker and adheres better to the roast to create a delectable crust), it never disappoints and has become a favorite meal. My family loves it and my daughter loves the leftovers.
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